Shime-saba (Marinated mackerel sashimi)
Learn master chef's technique to make tasty mackerel sashimi
Worked 17 years at Tokyo KITCHO, the most-renowned and exclusive traditional Japanese cuisine (Kaiseki) restaurant in Japan. He also learned Japanese skewed BBQ (Yakitori) tor 3 years at TSUKUSHI in Tokyo and sushi at SHINJI BY KANESAKA in Singapore. He worked 4 years as a sushi instructor at TOKYO SUSHI ACADEMY. He also has an experience working in Hong Kong for the menu development and management of the kitchen.